Prawns with Coconut Milk and Mint

1.) Remove the prawns from their shell, leaving the tail end attached. Slice open the backs of the prawns and remove the inwards.

2.) Clean the vegetables. Cut the light part of the spring onions finely and the green part into largish rings. Dice the garlic and ginger finely. Cut the sweet pepper and mushrooms into fine strips. Cut the lower part of the lemon grass very finely. Remove the seeds from the chili pepper and cut it into fine strips.

3.) Cook the Mie noodles as instructed on the pack and keep them warm.

4.) Heat the oil in the Fissler Special Asia wok. First fry the prawns in it for ca. 2 minutes, then remove them and let the oil drain off them. Put the sweet pepper, spring onions, garlic mushrooms, chili pepper, ginger and lemon grass in the wok and cook for 2 minutes, stirring all the time. Mix the chopped mint leaves, the sugar, soy sauce and oyster sauce with the coconut milk, put everything in the wok and cook all the ingredients for ca. 3 minutes until it is al dente.

5.) Add the Mie noodles and prawns to the wok and heat the dish again. Season with sea salt and soy sauce.

Preparation time

15 mins

Cooking time

15 mins

Serves

7 people

Posted by

FisslerStore

Ingredients

- Â½ tin creamy coconut milk

- 16 king prawns with heads removed

- 1 bunch spring onions

- 1 red sweet pepper

- 200 g mushrooms

- 1 bunch fresh mint

- 2 cloves of garlic

- 1 mild red chili pepper

- 1 small piece of ginger

- 4 stalks of lemon grass

- 3 tblsp. sunflower oil

- 2 tblsp. light soy sauce

- 1 tsp. brown sugar

- ca. 70 g Mie noodles (instant Asian noodles)

- 2 tblsp. oyster sauce, Sea salt

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